Sun-Dried Tomato Vinaigrette

Sun-dried tomatoes are super healthy, and this recipe is a simple way to get a little more into your diet.  I originally made this to dress one of our fresh salads, but Paul couldn't resist trying it on some of the chicken cutlets we were having and it was delicious.

1/2 cup Villa Cappelli Sun-Dried Tomatoes

1/2 cup Villa Cappelli Extra Virgin Olive Oil

2 tablespoons vinegar (I used white wine, but you could really use anything)

Put everything into a blender (don't be afraid to add the garlic from the sun-dried tomatoes into the blender as well) and blend until everything is well smooth and well blended. Pour and enjoy.

Occhio di Bue (Bull's Eye)

These eggs in spicy tomato sauce are so easy anyone can make them. Perfect for a light lunch or dinner, this recipe makes enough sauce for 8 eggs

Add large can, 28 oz. of tomato puree to a large sauce pan.  Add in two tablespoons of Villa Cappelli Spaghettata.  Let the sauce come to a boil and cook down a bit to thicken up, probably no more than 6-8 minutes.  Then slowly add your eggs one at a time to the sauce. The eggs should sink into the sauce a bit so they actually poach in the tomato sauce.  

When all the egg whites are white and cooked through you are done. Use a spoon to gently lift the eggs and as much sauce as you can from the pan onto your plate.  Spoon out a little extra sauce as well for each plate.  

Make sure you have a good spoon or piece of bread to get every last drop of sauce!